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Chest Nut Stuffing Recipe
|Butter||1 1⁄2 Cup (24 tbs)|
|Dried thyme||1 Teaspoon|
|Onion||2 Cup (32 tbs), chopped fine|
|Dried marjoram||1 Teaspoon|
|Thinly sliced celery||2 Cup (32 tbs)|
|Dried savory||1 Teaspoon|
|Fine dry bread crumbs||9 Cup (144 tbs)|
Serving size: Complete recipe
Calories 6631 Calories from Fat 2806
% Daily Value*
Total Fat 319 g490.5%
Saturated Fat 182.6 g912.9%
Trans Fat 0 g
Cholesterol 725.7 mg
Sodium 7448.1 mg310.3%
Total Carbohydrates 853 g284.2%
Dietary Fiber 82.3 g329%
Sugars 142.6 g
Protein 99 g197.5%
Vitamin A 208.1% Vitamin C 64.9%
Calcium 138% Iron 195.6%
*Based on a 2000 Calorie diet
While nuts are still hot, remove shells and inner brown skins.
Cover chestnuts with more boiling water and cook slowly for 20 to 30 minutes or until tender.
Drain and chop coarsely.
Melt butter in a saucepan, add onions and celery, and saute until limp.
Add bread crumbs to vegetable butter combination and mix thoroughly.
Then add salt, thyme, marjoram, and savory, mixing them in well.
Add the chestnuts.
This is enough stuffing for a 12 to 15 pound turkey.